Slow Cooker Smoked Sausage & Cabbage
Made with smoked sausage, fresh green cabbage, onion, and leeks, Slow Cooker Smoked Sausage & Cabbage is a low-carb, delicious dinner that couldn't be easier to make!
Equipment
- 6-quart or larger slow cooker
- skillet
Ingredients
- 1 head of green cabbage chopped
- 2 (13 ounce) packages of smoked sausage/kielbasa sliced into 1-inch chunks
- 1 yellow onion sliced
- 2 leeks (white parts) cleaned and sliced
- 1/4 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1-2 bay leaves
- 1 cup broth chicken, beef, or vegetable
- 3 tablespoons butter
Instructions
- Add chopped cabbage to slow cooker.
- Brown sausage pieces in a skillet for a couple minutes, stirring often, making sure all sides get browned. Add the sausage to the cabbage in slow cooker and pour the broth in the skillet used to cook the sausage, scraping up the yummy brown bits in the pan.
- Add the onion, leeks, garlic powder, bay leaf, salt and pepper to slow cooker and then pour the broth from the skillet over everything in the slow cooker. Do not add butter yet, we're going to add it at the end when it's done cooking.
- Cook on low for 5-6 hours, checking on it at the 5-hour mark if you want your cabbage more firm.
- When done, cut butter into a couple pieces and scatter in slow cooker. Mix everything well and taste for needed salt. The butter will melt in just a couple minutes.
Notes
- Sausage and cabbage can be kept in an air-tight container in the fridge for up to 3-4 days.
- It can be frozen for up to 2-3 months in freezer-safe containers.
- Depending on how soft you like your cabbage, it may be done sooner than 6 hours. If you want tender-crisp cabbage, check it at the 5-hour mark for doneness.
- The eight servings are based on this being a main course served with a side dish.
Tried this recipe?Let us know how it was!